Spring Onion

Spring onions, which are young, mild flavoured, undeveloped onions with the green tops still attached, are often eaten raw in salads and used in many Asian dishes.

Season

All year round.

Selection

Choose ones with bright, perky leaves and firm white bulbs.

Storage

Store in an airtight container in the refrigerator crisper. 

Nutrition

Spring onions are a good source of Thiamin, Riboflavin, Magnesium, Phosprorus and Copper, and are a great source of Dietary Fiber, Vitamin A, Vitamin K, Folate, Calcium, Iron, Potassium and Maganese.